We are now accepting applications for the following position:

EXECUTIVE PASTRY CHEF

RESPONSIBILITIES INCLUDE:

• Demonstrate comprehensive knowledge of all pastry items, including their preparation,
presentation, and quality standards.
• Experience in Cakes, Sorbet/ ice cream, petit fours, candy, and breakfast pastries
• Experience with hotel amenity programs
• Create and manage schedules and labor controls in tandem with the property chefs
• Oversee a team of over 5 + cooks
• Lead the entire pastry department in ensure high performance and overall excellence
& hospitality in the Pastry Department throughout each day's specific service periods,
ensure consistent execution of pastry offerings and timely flow of service
• Act as a trusted partner to the Property Chef, always maintaining positive working
relationships and clear communication with Kitchen & Service teams
• Work in tandem on all recipes with the CPC, ensuring product, food preparations and
food execution meet the restaurant's style, specifications, and commitment to culinary
excellence.
• Accountable for managing and supervising all kitchen checklists (opening, closing,
station, prep, maintenance, cleaning, etc.)
• Monitor the maintenance of all kitchen equipment and report any issues to the Property
chef / Corporate Pastry Chef
• Ensure the kitchen staff is prepared and ready for service and that all food meets the
highest standards of quality and consistency
• Manage training of all kitchen associates
• Prepare internal reports as requested by management.
• Enforce company policies and procedures consistently and professionally.
• Constantly recommend service and product improvement to better the operation
• Attend all required meetings
• Due to the cyclical nature of the hospitality industry, associates may be required to
work varying schedules to reflect the business needs of the hotel
• Perform other duties as required from time to time.

QUALIFICATIONS:
• Minimum 5 years of relevant experience
• Certificate or Diploma in related field
• Expertise in menu planning and the development of innovative, seasonal dessert offerings
that align with current trends and customer preferences
• Strong ability to manage inventory and control food costs to ensure efficiency and
profltability
• In-depth knowledge of food safety regulations and hygiene standards, ensuring compliance
in all kitchen operations
• Proficient in the proper handling, maintenance, and supervision of pastry kitchen
equipment

Salary: USD$75,000 - USD$95,000 Per Annum

Benefits: In accordance with Cayman Islands law

Location: Grand Cayman

Employment Type: Full-Time